Sunday, April 12, 2009

Studies in Morel Development

What's that big banner doing on our blog?

I'm glad you asked.As of today, fourteen lucky food bloggers have received 1 oz. of dried morel mushrooms from Marx Foods. We are one of those bloggers (OK, technically WE are two bloggers; but, we're ONE of the participating food blogs). With said mushrooms, we have received a mission:

Create a delectable, original recipe featuring dried morels

Get as many kind readers as possible to vote for said recipe (voting starts April 16th)

If we succeed, we will receive 2 lbs of fresh morels just as soon as the morel season begins in Washington.

We received our ounce of morels on Thursday afternoon. And since then, we've been wracking our brains to come up with the most scrump-dilly-ishous dish we could think of... something that would showcase the nutty, earthy flavor of the morels. Something interesting (NOT boring). And accessible (everyone can make it). And unique (we've not seen anything like it around). And () phenomenally delicious.

After much deliberation, we decided upon this lovely morel strata. Delicious, buttery homemade lemon-thyme biscuits covered in sauteed leeks and morels and surrounded by a rich, creamy morel-and-lemon-infused custard. The perfect dish for your upcoming spring brunch... Your next luncheon... Or tomorrow's dinner.Recipe: Morel & Leek Strata with Lemon Thyme Biscuits(We'll post all the juicy details a bit later on in the week... along with a link to the site where you can vote!)Now that you're drooling, maybe you're interested in procuring your very own batch of morels. If so, check out these lovely items at Marx Foods:Fresh MorelsDried Morels

Lo, thank you so much for visiting and commenting on my blog!! I am grateful to find new readers, as I'm such a novice at blogging and photography. And I am always thrilled to find new blogs like yours to follow!

I love love love morels (any mushroom really). They are so earthy and warm, even though some people might be turned off by their looks. I think they're divine!

I've never heard of morels. I always learn new things when I come here!

Thanks for reading my post on Venus vs. Mars. I was really hurt when that friend got upset. We were really close, and I'd already attended two parties for her birthday. The way she reacted shocked me, and it hurt she would get so mad over something I thought was so logical. I'm glad to know that there's more women like me! :)

It looks incredible! It's notoriously hard to find morels here. I found the dried variety once but they were soooo expensive that I carefully put them back where I found them. Which also means I've never eaten them but this recipe sounds delicious, so if I ever get to find fresh ones.... I might give them a try!

We're thrilled that you came to visit us here at BURP! Thanks so much for taking the time to write. We're not always able to respond to every comment, but we'll make every effort to answer questions in a timely fashion. We especially enjoy reading about what's going on in your own creative kitchens. So, don't be shy!

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All recipes are the original creations and property of the author, unless otherwise noted. Please respect our work, recipes, and writing, and refrain from posting or publishing recipes, writing, or photographs found on this site without permission or credit (see Creative Commons licensure). Use of these recipes and photographs are for personal and non-profit use only. Please feel free to contact us with any questions.